Name: Coconut cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 250 gram packet butternut snap biscuits; 2 tablespoon cocoa powder; 125 gram unsalted butter, melted, cooled slightly; 1 1/2 tablespoon powdered gelatine; 1/4 cup boiling water; 500 gram cream cheese, at room temperature; 1/2 cup caster sugar; 270 millilitre can coconut cream; 24 coconut-coated white chocolate truffle balls

Ingredients

250 gram packet butternut snap biscuits

2 tablespoon cocoa powder

125 gram unsalted butter, melted, cooled slightly

1 1/2 tablespoon powdered gelatine

1/4 cup boiling water

500 gram cream cheese, at room temperature

1/2 cup caster sugar

270 millilitre can coconut cream

24 coconut-coated white chocolate truffle balls

Method

1.Grease and line base of a 20cm round springform pan with baking paper, extending paper beyond edge of base. Place side of pan over base; secure in position. Grease and line side of pan with baking paper.

2.Process biscuits and cocoa powder in a food processor until fine crumbs form. Add butter; process to combine. Transfer to prepared pan.

3.Using the back of a spoon, spread and firmly press biscuit mixture over base and side of pan. Cover with plastic food wrap; chill 30 minutes, or until firm.

4.Sprinkle gelatine over boiling water in a small heatproof jug; stir until dissolved completely. Cool.

5.Process cream cheese and sugar in clean food processor until smooth. Add coconut cream and cooled gelatine; process to combine. Transfer to a medium bowl.

6.Coarsely chop 8 truffle balls; stir into cream mixture. Pour into pan; smooth surface. Gently press remaining truffle balls around edge of pan to decorate.

7.Cover with plastic wrap; chill 4 hours, or until firm. Serve.

Use thickened (not coconut) cream.
Note

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Ingredients

Method

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